Summer dessert recipes: apple tarte tatin with rum laced whipped cream

July 8, 9:19 PMMinneapolis Dessert ExaminerLisa Patrin

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Apple Tarte Tatin with Rum laced whipped cream

July is rum month, this means thirty one days dedicated to paying cocktail and culinary homage to this smooth and highly mixable liquor.  It is high on the taste scale and enhances the flavor of both sweet and savory dishes.  This recipe for apple tarte tatin with rum laced whipped cream is a perfect summer dessert.  The crust is light and crispy.  The apples are sauteed in brown sugar, butter, cinnamon and a hint of nutmeg.  The Captain Morgan Spiced Rum laced whipped cream finishes off the tart with just the right amount of sweetness and subtle rum flavoring. 

Apple tarte tatin with rum laced whipped cream

Ingredients

Apple tarte tatin

• 6 Granny Smith apples, peeled, cored and sliced into 1/8 inch pieces
• 2 tablespoons fresh lemon juice
• 1/2 stick unsalted butter
• 1/4 cup brown sugar (dark preferred)
• 1/4 tsp ground cinnamon
• large pinch of fresh ground nutmeg
• 1 frozen pie shell, thawed
• 1 large egg, lightly beaten

Whipped cream

• 2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons Captain Morgan Spiced Rum

Garnish

Chopped pecans (optional)

Preparation

Preheat oven to 375 degrees. Toss peeled and sliced apples in the lemon juice and set aside.  Melt butter and brown sugar in a 12 inch heat resistant skillet over medium high heat.  Add apples, cinnamon and nutmeg and stir to coat.  Cook until apples have softened and are slightly golden in color, approximately 12-15 minutes.  Remove from heat and adjust apples so they are evenly spread out over the bottom of the pan.  Carefully roll out pie crust to a size just slightly larger than the pan (13 inches).  Place over the pan and tuck the edges gently into the pan, covering the apples completely.  Prick all over the surface of the crust to allow the steam to escape.  Brush the crust generously with egg and bake for 35-40 minutes or until golden in color.  Cool completely and turn out onto a decorative platter. 

While the tarte tatin is cooling combine heavy cream, sugar, vanilla and spiced rum in a medium bowl and beat until stiff peaks form.  Spoon onto sliced tarte tatin and sprinkle with chopped pecans. Serve immediately.

For more Info: More great rum articles and recipes

Reminder: Listen to The Cities 97 Morning Show (Twin Cities FM 97.1) tomorrow between 7 and 9 am for their "Foodie Thursday" discussions with Chef Philip Dorwart and the Wine Guy.